Bratwurst & Sauerkraut Skillet Supper

Being partly of German descent and raised in a German community, we were raised eating sauerkraut. My children and Husband who is French Irish, eat sauerkraut also.

This is a variation I hadn’t tried so fixed it for supper. It went over quite well. I fixed baked potatoes with it. Another time, I might use Brat buns, put the sauerkraut and Brats in the buns and serve with potato salad, french fries or potato chips for more of a summer meal. We did like the caraway seed with it and the apple juice took some of the sourness out of the kraut with out it being too sweet. I used Wimmer Brats as they are gluten free as are their polish sausage.

Bratwurst & Sauerkraut Skillet Supper

4 Servings 30 minutes

6 Bratwurst sausages

1 cup (250mL) apple juice

2 cups (500 mL) sauerkraut, drained

2 med green peppers, sliced into rings

2 teaspoons (10mL) caraway seed ( I used 1 teaspoon and felt it was plenty)

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.